Slowly heat coconut oil in large flat pan with sides over medium high heat.
When oil is hot, carefully place plantain slices in oil using tongs without touching each other.
Set aside a plate lined with a paper towel.
After a couple minutes, flip the chips then remove one plantain chip and place on paper towel to let oil drain. Test the texture to determine if the other chips are ready to be removed as well, per preference. The longer the chips cook in the oil the crispier they will get.
When you have finished cooking your chips in batches begin making the salsa.
In a medium sized bowl toss kiwi, cucumber, red onion, cilantro, mint, avocado, lemon juice, extra virgin olive oil, cinnamon, and salt.
When your chips have cooled, transfer to a serving plate and enjoy with the kiwi salsa!
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